CN102178139B - 茯苓白扁豆陈皮保健果冻 - Google Patents
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Abstract
本发明涉及一种茯苓白扁豆陈皮保健果冻的配方和制作工艺。其配方为：茯苓汁4.5～6％，白扁豆汁1～1.5％，陈皮1～1.5％，鸡内金1～1.5％，奶粉4.5～6％，白砂糖8～10％，蜂蜜10～13％，卡拉胶0.5～0.7％，香味剂0.04％，柠檬酸0.15％，磁化水加至全部配方的100％。其制备方法是：1)先制备茯苓、白扁豆汁提取汁；2)然后将陈皮粉1～1.5％、鸡内金1～1.5％、白砂糖8～10％、奶粉4.5～6％和卡拉胶0.5～0.7％干混，并加入磁化水；3)浸泡至渐渐溶解，再加入剩余的磁化水；4)加热煮沸；5)加入茯苓、白扁豆提取汁、蜂蜜，再煮沸6)过滤；7)加入柠檬酸0.15％和香味剂0.04％；8)杀菌；9)形成成品；得茯苓白扁豆陈皮保健果冻。
Description
技术领域
本发明涉及一种具有保健作用的果冻的配方和制作工艺，尤其涉及一种茯苓白扁豆陈皮保健果冻的配方和制作工艺。
背景技术
果冻是一种西方甜食，呈半固体状，由食用明胶加水、糖、果汁制成。果冻的主要成分是水和卡拉胶。卡拉胶是一种膳食纤维，对人体肠道功能有一定益处，果冻生产厂家在果冻中会加入少量果汁和果浆，还有一些品牌的果冻里面有直接从水果中取出的果肉，虽然这些果汁果肉有一定营养，但是相比直接食用水果，其营养含量就低了很多。另外，果冻生产厂家也会在果冻中添加一些营养强化剂，添加一些Vc和乳酸钙等，以提高果冻的营养价值。
口味分为黄桃·蜜桃果肉果冻、香橙味果冻爽、蜜桔果肉果冻、柠檬味果冻爽、果肉优酪果冻、果汁果冻、葡萄风味果冻爽、凤梨味果冻、芒果味布丁、芦荟荔枝味椰果果冻、荔枝味布丁、苹果风味果冻爽、什锦味果冻……，目的是迎合儿童、青少年和一部分喜爱果冻的成人多变的口味需要；但是，目前市场上还未见到既能迎合儿童多变的口味需要又能满足现代保健生活需要的果冻。
发明内容
本发明要解决的技术问题是提供一种既能迎合儿童多变的口味需要又能缓解小儿厌食的茯苓白扁豆陈皮保健果冻保健果冻配方和制作工艺。
该茯苓白扁豆陈皮保健果冻原料配方为：茯苓汁4.5～6％，白扁豆汁1～1.5％，陈皮1～1.5％，鸡内金1～1.5％，奶粉4.5～6％，白砂糖8～10％，蜂蜜10～13％，卡拉胶0.5～0.7％，香味剂0.04％，柠檬酸0.15％，磁化水加至全部配方的100％。
其制备方法是：
1)先制备茯苓、白扁豆汁提取汁，茯苓、白扁豆各经挑选、冲洗、晾干、搅汁、过滤，用150目的过滤网过滤，过滤后，滤渣排出，取茯苓汁4.5～6％，白扁豆汁1～1.5％混合留待备用；
2)然后将陈皮粉1～1.5％、鸡内金1～1.5％、白砂糖8～10％、奶粉4.5～6％和卡拉胶0.5～0.7％干混，并加入磁化水；
3)浸泡至渐渐溶解，再加入剩余的磁化水，磁化水加至全部配方的100％；
4)加热煮沸，在沸腾状态下保温20～30分钟；
5)加入茯苓、白扁豆提取汁、蜂蜜，再煮沸；煮沸并保持15分钟；
6)过滤；用150目的过滤网过滤，过滤后，滤渣排出；
7)加入柠檬酸0.15％和香味剂0.04％；
8)杀菌，在120℃～150℃条件下灭菌10s～40s；
9)降温至38℃～40℃，按定量要求灌装、密封，送至冷藏室保存、成冻、形成成品；得茯苓白扁豆陈皮保健果冻。
本发明的有益效果是：既能迎合儿童多变的口味需要又能缓解小儿厌食，符合我国传统药食同源的理念，将保健药品融合到儿童喜爱的零食中，更容易被接受，成人食用也是有百益而无一害。
具体实施方式
实施例一
按配方：茯苓汁4.5Kg，白扁豆汁1Kg，陈皮1Kg，鸡内金1Kg，奶粉6Kg，白砂糖8Kg，蜂蜜10Kg，卡拉胶0.5Kg，香味剂0.04Kg，柠檬酸0.15Kg，磁化水加至全部配方的100Kg备料。
以下述方法加工：
1)先制备茯苓、白扁豆汁提取汁，茯苓、白扁豆各经挑选、冲洗、晾干、搅汁、过滤，用150目的过滤网过滤，过滤后，滤渣排出，取茯苓汁4.5Kg，白扁豆汁1Kg混合留待备用；
2)然后将陈皮粉1Kg、鸡内金1Kg、白砂糖8Kg、奶粉6Kg和卡拉胶0.5Kg干混，并加入到磁化水；
3)浸泡至渐渐溶解，再加入剩余的磁化水，磁化水加至全部配方的100Kg；
4)加热煮沸，在沸腾状态下保温20～30分钟；
5)加入茯苓、白扁豆提取汁、蜂蜜10Kg，再煮沸；煮沸并保持15分钟；
6)过滤；用150目的过滤网过滤，过滤后，滤渣排出；
7)加入柠檬酸0.15Kg和香味剂0.04Kg；
8)杀菌，在120℃～150℃条件下灭菌10s～40s；
9)降温至38℃～40℃，按定量要求灌装、密封，送至冷藏室保存、成冻、形成成品；得约5000个20g/每个的茯苓白扁豆陈皮保健果冻。
该产品适于2.5岁-5岁儿童食用。
实施例二
除茯苓汁6Kg、白扁豆汁1.5Kg，陈皮1.5Kg，鸡内金1.5Kg，奶粉4.5Kg，0.7Kg，磁化水加至全部配方的100Kg外，其余成份用量和生产工艺与实施例一相同，得到约5000个20g/每个的茯苓白扁豆陈皮保健果冻。该产品适于5岁以上儿童食用。
Claims (1)
1.一种茯苓白扁豆陈皮保健果冻，其特征在于，其原料配方为：茯苓汁4．5～6％，白扁豆汁l～1．5％，陈皮l～1．5％，鸡内金l～1．5％，奶粉4．5～6％，白砂糖8～10％，蜂蜜10～13％，卡拉胶0．5～0．7％，香味剂0．04％，柠檬酸0．15％，磁化水加至全部配方的l00％。
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102526373B (zh) * | 2012-01-13 | 2013-07-24 | 陈波 | 一种治疗小儿厌食症的药物组合物 |
| CN102813098B (zh) * | 2012-07-31 | 2013-11-27 | 安徽省林锦记食品工业有限公司 | 一种辣味果冻及其制备方法 |
| CN106262357A (zh) * | 2016-08-19 | 2017-01-04 | 安徽省林锦记食品工业有限公司 | 一种复合果味紫甘薯果冻及其制备方法 |
| CN109329832A (zh) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | 一种保健果冻及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234275A (zh) * | 1999-03-10 | 1999-11-10 | 广州医学院第二附属医院 | 脾维宁药物果冻及其制备方法 |
| CN1907436A (zh) * | 2006-08-09 | 2007-02-07 | 徐新盛 | 一种治疗小儿厌食的药物组合物及其制备工艺 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234275A (zh) * | 1999-03-10 | 1999-11-10 | 广州医学院第二附属医院 | 脾维宁药物果冻及其制备方法 |
| CN1907436A (zh) * | 2006-08-09 | 2007-02-07 | 徐新盛 | 一种治疗小儿厌食的药物组合物及其制备工艺 |
Non-Patent Citations (2)
| Title |
|---|
| 正交法优选增食果冻的制备工艺;谢友亮等;《数理医药学杂志》;19981231;第11卷(第4期);382-383 * |
| 谢友亮等.正交法优选增食果冻的制备工艺.《数理医药学杂志》.1998,第11卷(第4期),382-383. |
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